Some people say that doing the seating chart for your wedding is one of the most stressful activities in all of wedding planning. Mine took me several hours (and consultations with my mom) to get right, and I’m still not 100% certain someone’s not going to move spots before I print the place cards. There’s so much to consider! You worry about seating your, ahem, more mature family away from the speakers (“that’s not music, it’s noise!”), whether or not your work friends will balk at sitting with your college buddies, and who should be seated closest to the bar. As for me and my honey, we’re centrally located between the gift table and the cake (BOOYAH).
Whether you’re stressed about seating charts or just worried you haven’t had a delicious enough breakfast lately, you cannot beat cinnamon rolls that you don’t have to make the night before, that don’t require tons of kneading and messing around with, and that do taste like they came straight from heaven to your face. The secret: a little instant yeast and just an hour of your time.
These easy cinnamon rolls are truly decadent… after eating one loaded with buttery cinnamon filling and drizzled with a rich cream cheese glaze, you may want to go run a few miles afterward (or pass out on the couch, your call). Did someone say wedding diet?
- 1 cup milk
- ¼ cup butter (1/2 stick)
- 3½ cups all-purpose flour, divided
- ¼ cup granulated sugar
- ½ tsp. salt
- 1 envelope instant or ‘rapid rise’ yeast
- 1 egg
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 3 tbsp ground cinnamon
- 1 stick butter, softened
- Cream Cheese Icing Ingredients:
- ½ cup butter, softened
- ¼ cup cream cheese, softened
- 1½ cups powdered sugar
- 1-2 tbsp milk (if needed)
- Let’s start by making the dough: In a microwave-safe bowl, combine the milk and butter. Cook for one minute on high, then stir. Keep on heating the mixture in 20-second increments, stirring after each one until the butter is melted. You don’t want the milk to be too hot, just warm.
- Using a stand mixer fitted with the dough hook attachment, add 3 cups of flour, the instant yeast, sugar and salt. Stir to combine. Add the egg and milk/butter mixture. Beat on medium-low speed until combined. Add the remaining ½ cup flour, ¼ cup at a time, only adding once the previous addition is incorporated. You want to beat the dough until it begins to form a ball and pull away from the sides of the bowl, then continue beating for another 5 minutes. Remove the bowl from the mixer, take out the dough hook and cover the bowl with a damp towel. Let the dough rest for 10 minutes. (If you do not have a stand mixer, you can simply stir the ingredients together to combine, and then knead the dough by hand for 5-7 minutes, then allow to rest).
- While the dough is resting, make the cinnamon-butter filling. In a medium bowl, add the brown sugar, regular sugar, cinnamon and softened butter. Cream together either using a hand or stand mixer until combined.
- Lightly flour a clean work surface. After the 10 minutes of resting, move the dough to your work surface and roll it out to a rectangle about 14×9” in size using a floured rolling pin. Turn the cinnamon-butter mixture out onto the flattened dough, and spread over the dough using a spatula.
- Starting from the long edge, begin to tightly roll up the dough. You will have to pinch together the seam of the dough to keep it from unrolling once you get to the end. Use a sharp serrated knife to slice the rolls into 11 or 12 equal pieces. Then place the pieces into a greased baking dish- a pie plate or rectangular pyrex will do. Cover once more with the damp towel, and leave the dish in a warm place to rise for 25 minutes. Ali from Gimme Some Oven suggests heating your oven to 200°F, placing the dish inside, then leaving the door open a crack- I did this and it worked perfectly.
- Once the rolls have risen again (cinnamon roll Easter), uncover the dish. Raise the heat of the oven to 350°F, and bake for 15-20 minutes until rolls are cooked through.
- While you are waiting for the rolls to bake, make the icing: In a mixing bowl, combine the softened butter and cream cheese. Add the powdered sugar, ¼ cup at a time, and beat to combine. Taste after each ¼ cup and add more sugar to your liking. I don’t like my icing too sweet so I stopped after about ¾ cup, but you can add as much as you like! You also may wish to add a tablespoon of milk or two to make the consistency a little thinner. This made it less of a frosting and more of a glaze, which I enjoy.
- Remove the rolls from the oven and allow to cool for at least 5 minutes (kudos if you are able to wait this long). Drizzle with the cream cheese icing and DEVOUR!
Adapted from Gimme Some Oven.
Hope everyone is enjoying their first week of Fall!